I was VERY relieved to see this was not the case with this recipe. Looks Yummy....
I love Salmon..Jody on the other hand.... doesn't...So I guess I will be reducing the amount of the ingred. so I can make it for m'self...
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| Celtic Radio Community > Scottish Recipes > Smoked Salmon Flan |
| Posted by: Catriona 15-Jan-2004, 06:06 AM |
| Smoked Salmon flan Pastry 8 oz plain flour 2oz lard (if you prefer not to use lard, then use 4 oz butter) 2oz butter pinch of salt 2oz strong flavoured cheddar, grated Very cold water to bind mixture Filling 3 large eggs 5 fl oz double cream salt and pepper, to taste 8oz Orkney organic smoked salmon 1 tablespoon finely chopped chives 2 or 3 sprigs of fresh dill (optional) Preheat oven to Gas mark 4 and grease an 8 inch flan dish. I use a ceramic dish as I feel it conducts the heat better, and the bottom of the flan becomes nice and crisp. Sift the flour and salt into a bowl, then rub in the lard and butter (or all butter) until the mixture resembles fine breadcrumbs. Add the cheese and then just enough water to mix to a dough. Cover this with clingfilm and chill for approx 30 minutes. Then. roll out the dough onto a lightly floured board. Put into the flan dish and, after pricking the pastry all over with the tines of a fork, bake blind (I use ceramic 'beans' for this task, but rice or dried peas will do) until the empty flan is vey slightly golden in colour and cooked on the bottom. Whisk the eggs in a bowl, add the cream and seasoning. Spread the salmon in pieces over the cooled base of the tart, sprinkle with chives (and dill, if you wish) and pour in the egg mixture. Bake this for approx 20-25 minutes until the mixture sets and is a golden brown. Eat hot or cold. |
| Posted by: barddas 15-Jan-2004, 11:21 AM |
| I'll admit, Cat this ones title scared me a little. See in my Appalachian cooking research there are several varities of Loaf, or Flan...more often called "Jellied" _________.... And the process is to almost liquify the meat, chill, then serve it..... <shudder> I was VERY relieved to see this was not the case with this recipe. Looks Yummy.... I love Salmon..Jody on the other hand.... doesn't...So I guess I will be reducing the amount of the ingred. so I can make it for m'self... |
| Posted by: Catriona 15-Jan-2004, 12:34 PM |
| Jason BLECH......  I'm using 'flan' instead of the more upmarket, french word .... quiche! Here we use flan for any open topped pie in a pastry or sponge case.....! If Jody doesn't like the smoked salmon - perhaps you could use something like smoked haddock and asparagus? |
| Posted by: barddas 15-Jan-2004, 01:15 PM |
| Ok... I am use to Flan in the Mexican sence as a custard dessert. When I saw the ingred. I thought to m'self, quiche. Haddock would be good too! See there you go again...even under the weather you are the great temptress  LOL! |
| Posted by: Catriona 15-Jan-2004, 04:53 PM |
| A temptress? Naaaah, I'm a rather severe, middle aged Scotswoman who is a cooking fiend! One of my Christmas presents was another cookery course at a well-known cookery school here in Scotland. Won't say which as it might be construed as advertising. I'll tell you when next we speak! I've booked it, but the earliest that I could get was JUNE! |
| Posted by: CelticRose 16-Jan-2004, 10:40 PM |
| Now this one I could get into as I love salmon anyway, anyhow! Thanks! |